Dominic Guzman

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About Me

I have had ten years of experience in food preparation and cooking under the supervision of Martin Barcellos, Chef Bill Hassett, and Candace Hilger, two locally renowned restaurateurs and chefs in Reedley and Camarillo, CA

In my nine years of cooking experience, I have developed my palate creating new and innovative recipes that can compete with the best. I am in the know with current trends in regards to the culinary world, which I can bring to the workplace. I am accustomed to working in fast paced environments, catered events, quantity cooking, and research cooking.

I have owned and operated my own catering business which has given me the ability to organize, procure, prepare and cook for larger crowds and also manage and delegate employees and order stock. As a PM Chef at the Bonaventure I expanded my knowledge of cooking for large crowds and the safe handling and holding of ready to eat food. The experience has also given me a greater understanding of cooking for people with special dietary needs ie. gluten free, diebetic, low sodium. While at Twenty 88, I have further developed my creative side by working with various ingredients to put forth a delicious product.

I have also had my original recipes published in local magazines and newspapers. I am ServSafe and Manage First certified and knowledgeable in sanitation measures. I am Manage First (Food Production) Certified and a Member of the Research Chefs Association.

I graduated from the Culinology program at Fresno State where I have been educated in more than just food preparation. While in the program I have learned the biochemical properties of carbohydrates, fats, and lipids; this has given me a greater understanding of how foods react as they are cooked and their nutritional properties. I am also educated in cost control measures, HACCP implementation, high acid food, hot-fill-hold production, and quality control measures.

Work experience

Jan 2006Present

Owner

Ambiance Catering

Since 2006 I have owned, managed, and cooked for functions with guests ranging from 30 to 300. The business is based on a referral basis keeping it relatively small. I have done all of the ordering, cost control, and budgeting for the business.

Jun 2010Aug 2010

Quality Control Technician

Overseeing the post processing area in low-acid food production. Assuring that food and personal safety measures were followed by the employees that worked in the retort and warehouse areas. Assuring that the CCP's in my areas were monitored. While at AGS I designed and implemented a new safety system which would insure the safety of the products in the post retort cooling and holding area. I also developed a HACCP plan for the company mess hall to comply with the local and state food regulations.

Jan 2001Oct 2008

Sous Chef

Valentino's Restaurant

Prepared and cooked food to Executive Chef's specifications. Used various commercial kitchen appliances in such applications. Stocked and maintained cold box and also received shipments from food distributors. Worked in a fast paced kitchen as the only chef for the entire restaurant on a weekly basis

Jan 1999Jan 2001

Kitchen Assistant

Gourmet Garden Restaurant/Masterpiece Catering

Education

Aug 2006Present

Bachelor of Science

California State University-Fresno

Aug 2003May 2005

Associate in Arts

Skills

Chef

I have had eight years of cooking experience, both in restaurant and catering settings. I am able to work in a fast paced kitchen as well as produce food for a large quantity of people. I am always pushing the envelope in terms of flavor pairings, fusing ingredients from different cultures.